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1
Remove the skin and fat from the breast meat, and poke it several times with a fork.
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2
Cut into 8 strips along the grain.
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3
Put the ingredients and the chicken in a plastic bag and rub in the ingredients.
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4
Close the bag and marinate for 20 minutes or more.
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5
Line a cutting board with plastic wrap and paper towels, and lay the marinated chicken pieces on top.
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6
Pat dry the chicken with the paper towels.
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7
Mix the flour and katakuriko together in a bowl.
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8
Mix the ingredients in a separate bowl.
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9
Add the combined flours from Step 4 to the bowl and mix with cooking chopsticks.
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10
Stop mixing while there are still lumps of flour.
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11
(If you over mix the batter, it'll become doughy and won't fry up crispy.
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12
It's fine if it looks like it hasn't been mixed enough.)
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13
Heat oil to 360F/180C in a pan.
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14
Coat the chicken pieces in the batter and deep fry for about a minute and a half.
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15
(Don't touch the chicken until the batter has become firm.
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16
Once it does, flip the chicken over.)
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17
Take out the chicken and drain them on paper towels for 3 to 4 minutes.
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18
Skim the batter crumbs out of the oil.
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19
Return the chicken to the 360F/180C oil and fry for an additional 30-40 seconds on both sides.
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20
Drain well again, and transfer to serving plates.
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21
Serve with mustard or kabosu citrus wedges to taste.
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22
If you fry all the chicken at once, the oil temperature will drop and the batter won't get crispy, so fry in two batches.
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23
Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off.
